Print Options

Card Sizes

Zippy Shrimp Linguine Recipe

"I won a community recipe contest several years ago with this spicy dish," relates Jackie Selover of Sidney, Ohio. "I make it often for my family, but it's pretty enough to serve guests." Red pepper flakes put a little zing in the shrimp, and the lightly sauteed veggies are crisp-tender and colorful.

TOTAL TIME: Prep/Total Time: 20 min.YIELD:8 servings

Zippy Shrimp Linguine Recipe

"I won a community recipe contest several years ago with this spicy dish," relates Jackie Selover of Sidney, Ohio. "I make it often for my family, but it's pretty enough to serve guests." Red pepper flakes put a little zing in the shrimp, and the lightly sauteed veggies are crisp-tender and colorful.

TOTAL TIME: Prep/Total Time: 20 min.YIELD:8 servings

Ingredients

1 package (16 ounces) linguine

1 pound uncooked large shrimp, peeled and deveined

2 garlic cloves, minced

1/2 to 1 teaspoon crushed red pepper flakes

2 tablespoons olive oil

1 teaspoon butter

1-1/2 cups sliced zucchini

1 cup sliced yellow summer squash

1 cup julienned carrots

1 cup fresh broccoli florets

1 tablespoon minced fresh parsley

1 tablespoon minced fresh basil

3/4 teaspoon salt

1/2 cup shredded Parmesan cheese

Directions

1.Cook pasta according to package directions.

2. Meanwhile, in a large nonstick skillet, stir-fry the shrimp, garlic and pepper flakes in oil and butter for 3-5 minutes or until shrimp turn pink. Remove shrimp; keep warm. Add the zucchini, summer squash, carrots and broccoli to same skillet; stir-fry for 8-10 minutes or until crisp-tender.

Reviews for Zippy Shrimp Linguine

Select Reviews to Print:

Sort By :

"In the first bite, my husband called is restaurant quality! We really enjoyed this one and will surely make it again! Next time, I will try Gluten free pasta!"

MY REVIEW

hwalling User ID: 98494146662

Reviewed Jul. 7, 2010

"I added 1 cup of evaporated milk and 1/2 cup of grated parmesan cheese to thicken it, to the shrimp and veggies. After adding the pasta I added the parsley, basil, and 1 Tablespoon fresh thyme. I served it with shredded parmesan cheese."

MY REVIEW

anneliz User ID: 121338179920

Reviewed Nov. 4, 2009

"everyone loves it. If making it for the kids I go light on the red pepper."

MY REVIEW

Garo User ID: 108486979918

Reviewed Feb. 8, 2009

"Terrific dish. A big hit with my husband and made enough for leftovers--even better!"

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.